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| Antioxidant Compounds and Antioxidant Activities of Sweet Potatoes with Cultivated Conditions |
| Koan Sik Woo1, Hye In Seo1, Yong Hwan Lee2, Hyun Young Kim3, Jee Yeon Ko1, Seuk Bo Song1, Jae Saeng Lee1, Ki Yuol Jung1, Min Hee Nam1, In Seok Oh1, and Heon Sang Jeong3 |
| 1Dept. of Functional Crop, National Institute of Crop Science, Rural Development Administration, Gyeongnam 627-803, Korea; 2Crop Environment Research Div., National Institute of Crop Science, Rural Development Administration, Gyeonggi 441-857, Korea; 3Dept. of Food Science and Technology, Chungbuk National University, Chungbuk 361-763, Korea |
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Abstract
| Effects of cultivated conditions on antioxidant compounds and antioxidant activities of sweet potatoes (Ipomoea batatas (L.) Lam) were determined. The cultivated variety was Shinyulmi, and they were cultivated in a conventional culture, successful cropped hairy vetch culture, successful cropped barley cultivation, successful cropped rye cultivation, successful cropped mix-seeding of hairy vetch and barley, successful cropped mix-seeding of hairy vetch and rye, and not fertilizer. The brix degree, moisture, protein, and ash content of the sweet potatoes did not significantly change with the cultivated conditions. However amylose, total dietary fiber, and mineral content had significant changes. The total polyphenol, flavonoid, and tannin content of the methanolic extracts of the sweet potato's pericarp showed significant differences from cultivated conditions, however, the sweet potato's sarcocarp did not significantly change. The highest DPPH and ABTS radical scavenging activities of the methanolic extracts of the sweet potatoes were 958.81 and 663.53 mg TE/100 g in the sweet potato's pericarp on the successful cropped hairy vetch culture. Generally, there was a difference in antioxidant compound content and radical scavenging activity on the methanolic extract of sweet potato with cultivated conditions. |
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| Key words : sweet potato (Ipomoea batatas (L.) Lam), cultivated condition, antioxidant compound, antioxidant activity |
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| Journal of the Korean Society of Food Science and Nutrition 41(4), 519~525 (2012) |
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